I love everything about this yummy oatmeal cake. It’s moist, flavorful, and very easy to make. I am so thankful for my mom’s oatmeal cake! Most oatmeal cakes that I have tried seem to turn out dry and lifeless but not this little beauty! You know, this cake would be a hot seller at a community or church bake sale. I know that I’d be lining up to get me a slice of it. What do you think? Would you buy it if you saw it on the bake sale table?
Let me know in the comments 🙂
Ingredients
CAKE
1 1/4 c water, boiling
1 c Quaker oatmeal, old fashioned, uncooked
1/2 c butter
1 c sugar
1 c brown sugar, firmly packed
2 Eggland’s Best eggs
1 tsp vanilla
1 1/2 c all-purpose flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp Morton salt
1/4 tsp McCormick nutmeg
TOPPING
1/2 c Land O Lakes butter
2 c coconut
1 c Fisher nuts (finely chopped)
1 1/2 c Domino brown sugar, firmly packed
8-10 Tbsp PET evaporated milk
Instructions
Preheat oven at 350 degrees. Pour boiling water over oatmeal and set aside for 20 minutes.
Cream butter and sugars, add eggs. Beat well.
Add vanilla and oatmeal mixture. Add flour, baking soda, salt, cinnamon, and nutmeg. Mix well. Put in greased 9×13 inch pan. Bake for 30 minutes.
For Topping: Melt butter and add coconut, nuts, brown sugar, and milk. Mix well. Frost cake when you take it out of the oven, and broil until the top is brown. (Watch it carefully so it doesn’t burn.)
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Quick Tip: Serve this cake in the morning or for brunch with coffee.
Thank you to Keep Recipes for this awesome recipe!
Would be nice if your receipes were printer friendly!!!
yeah, printer friendly would def help…don’t understand why very few are and most not.
All you have to do is highlight and copy. You can copy into a document and print from there or you can right click to highlight and print. I copy into a document so I can save a copy on my computer as well as print it out.
Sounds delicious…..do you have a carb count per serving? My husband is diabetic and I need to know carb counts.
Thank you.